Carrot Muffins Made with Cassava Flour

by | Jan 8, 2018 | Breakfast, Snacks, Dessert, Kid-Friendly | 0 comments

Happy Friday! It’s been a while since my last post, it’s been busy around here. Carolina started school (!). Joe and I enrolled her in a language pre-school twice a week. She’s loving it and so are we. I look forward to packing her lunch box and choosing her outfits. Getting kids ready for school is the real deal and this is just the beginning. Below are some fun pictures of her on the way to school.

Ok, moving on to food flips…

I’ve been baking with cassava flour (yuca root) and enjoying the texture and taste! Have you tried working with it? Cassava flour is a nut free, gluten free and grain free alternative to all purpose flour.  I first had cassava crackers while vacationing in the Dominican Republic last Christmas. They use cassava flour to make large crunchy crackers and serve it with roasted pork strips or cheese as an appetizer alongside an ice cold Presidente beer. Dominicans love their Presidente beer and so did Joe and I. 🙂

Cassava flour is gaining a lot of popularity and I can see why. Here’s a simple recipe for Carrot Muffins made with cassava flour. Hope you like them.


2 cups Otto’s Natural Cassava Flour (or cassava flour of your choice)

2 cups coconut palm sugar

1 tsp ground cinnamon

1/4 teaspoon nutmeg

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 cup vegan butter, melted (I use Earth’s Balance)

4 eggs, room temperature

1 tsp vanilla extract

1 can (8 oz) crushed pineapple, drained

2 cups spiralized carrots (shredded or chopped works too)

1 cup walnuts, chopped

1/2 cup raisins (optional)


Preheat the oven to 350 degrees F. Line and grease 2 muffin tins and set aside. In a large mixing bowl, combine the eggs, butter, sugar, cinnamon, nutmeg and vanilla using an electric mixer. In separate bowl, combine the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet batter and mix well using the electric mixer. Fold in the pineapple, walnuts and raisins. Distribute the batter evenly between the muffin tins and place in the preheated oven. Bake 30-45 min or until the tops are golden brown and a toothpick inserted comes out mostly clean.  Remove from the oven and place on a cooling rack. Serve and enjoy!

*Note – skip the walnuts for a nut free alternative kids can take to school*


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Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

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